Pumpkin spice bread topped with a sweet bourbon glaze and toasted nuts is a perfect fall treat!

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INGREDIENTS

For the bread:
1 ½ cups all-purpose flour
½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
10 Tbsp (1¼ sticks) unsalted butter, melted
½ cup firmly packed dark brown sugar
1 cup granulated sugar
3 eggs, lightly beaten (preferably at room temperature)
1 cup (½ of a 15-oz. can) pumpkin puree
½ tsp LorAnn Bourbon Super-Strength Flavor
1 tsp LorAnn Pumpkin Spice Bakery Emulsion (or 1 tsp ground pumpkin pie spice)
For the glaze:
¼ cup unsalted butter, melted
1 ½ cups powdered sugar
1/8 tsp LorAnn Bourbon Super-Strength Flavor
½ tsp LorAnn Vanilla Extract
2 Tbsp milk (or more, if needed)
½ cup finely chopped pecans, toasted (optional)

DIRECTIONS

1. Position rack in lower third of the oven and preheat to 350° F. Generously grease and flour a standard size (9” x 5”) loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl (or bowl of a stand mixer fitted with the fat beater), beat together the melted butter, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes.
4. Add the beaten eggs, pumpkin puree, LorAnn Bourbon Flavor, and LorAnn Pumpkin Spice Bakery Emulsion (or ground pumpkin pie spice) and beat until incorporated, about 2 minutes. Using a rubber spatula, fold in dry ingredients in two additions just until smooth.
5. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 55–60 minutes. Transfer pan to a wire rack and allow bread to cool for 15 minutes.
6. Tap the pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper to catch any crumbs, invert the pan onto the rack and lift off the pan. Turn the bread upright and cool on the rack.
7. To make the glaze, whisk together the melted butter, powdered sugar, LorAnn Vanilla Extract and LorAnn Bourbon Flavor. Add the milk and whisk together, adding more milk if necessary to form a thick but pourable glaze. Pour glaze in thick ribbons over top of the cooled bread. Sprinkle with the finely chopped toasted pecans, if desired.